Ask Edith Kitchen

Ask Edith Kitchen Easy comfort food and simple sweet treats. Quick recipes everyone can make.

04/08/2026

Red velvet cupcakes♥️

Comment “recipe” and I’ll send you in DM✨

03/13/2026

Tiramisu Brownies

INGREDIENTS

Brownies
▢ 200 g dark chocolate
▢ 100 g unsalted butter
▢ 150 g sugar
▢ 2 eggs
▢ 1 egg yolk
▢ 90 g all-purpose flour
▢ 30 g cocoa powder
▢ 30 g vegetable oil

Espresso Soak
▢ 100 ml espresso
▢ 20 ml Baileys liqueur (optional)
▢ ladyfinger cookies (savoiardi), as needed

Mascarpone Cream
▢ 225 g cold mascarpone cheese
▢ 45 g powdered sugar
▢ 240 ml cold heavy whipping cream

Topping
▢ cocoa powder, for dusting

INSTRUCTIONS
1. Brownies
• Melt the dark chocolate with the butter using a double boiler or microwave.
• Add the sugar and mix until smooth.
• Add the eggs and egg yolk, whisking until fully combined.
• Sift in the flour and cocoa powder, then gently mix.
• Add the vegetable oil and stir until the batter is smooth.
• Pour the batter into a parchment-lined pan and bake at 180 °C (356 °F) for 20–25 minutes. Let cool completely.
2. Espresso Layer
• Mix the espresso with Baileys (optional).
• Quickly dip each ladyfinger cookie into the espresso and place them over the brownie layer to form a layer.
3. Mascarpone Cream
• Whip the cold heavy cream until stiff peaks form.
• In a separate bowl, beat mascarpone with powdered sugar until smooth.
• Gently fold the whipped cream into the mascarpone mixture until combined.
4. Assembly
• Spread the mascarpone cream over the brownie and soaked ladyfinger layer.
• Dust the top with cocoa powder.
• Refrigerate for 1–2 hours before serving for the best texture.

03/02/2026

Moist chocolate cupcakes 🍫

🥣 INGREDIENTS
Makes 6–7 cupcakes

▢ 2 eggs, room temperature
▢ 110 g brown sugar
▢ 55 g all-purpose flour
▢ 15 g natural cocoa powder
▢ 5 g baking powder
▢ 80 g heavy cream (33%)
▢ 75 g unsalted butter (82.5%), melted

Velvet Chocolate Topping

▢ 300 g cream cheese, chilled
▢ 200 ml cold heavy cream (33%)
▢ 200 g dark chocolate (min. 56% cocoa)

Method

1. Preheat oven to 170°C (340°F). Line a cupcake pan.
2. Beat eggs with sugar until light and fluffy.
3. Add heavy cream and melted (not hot) butter. Mix until smooth.
4. In a separate bowl, combine flour, cocoa powder, and baking powder.
5. Add dry ingredients to wet and gently fold just until combined. Do not overmix.
6. Fill molds 2/3 full and bake 18–22 minutes. Cool completely.

Topping:
1. Melt chocolate and let cool slightly.
2. Whip cold cream to soft peaks.
3. Beat cream cheese until smooth, mix in melted chocolate.
4. Fold in whipped cream.
5. Pipe onto fully cooled cupcakes.

02/21/2026

🧁 Soft Vanilla Cupcakes with Buttercream Frosting

Ingredients (Cupcakes):

2 eggs
2 egg yolks
150 g sugar
160 g flour
3 g baking powder
50 g butter, melted
60 ml milk

Instructions (Cupcakes):

1. Beat the eggs and egg yolks with the sugar until light and fluffy.
2. Add the flour and baking powder. Mix until combined.
3. Pour in the melted butter and milk. Mix well until smooth.
4. Divide the batter into molds.

Bake at 150°C (300°F) for 30 minutes.

✨ Buttercream Frosting

Ingredients:

100 g unsalted butter (room temperature)
100 g sweetened condensed milk
Vanilla extract, to taste

Instructions:

1. Beat the butter until light and fluffy.
2. Gradually add the sweetened condensed milk while mixing.
3. Add vanilla extract and beat until smooth and creamy.
4. Pipe the frosting onto completely cooled cupcakes.

02/09/2026

5-Ingredient No-Bake Cheesecake 🍰
A quick and easy no-bake cheesecake made with just 5 simple ingredients. Perfect for when you want a creamy dessert without turning on the oven!

Ingredients:

Shortbread cookies – 100 g
Milk – 15 ml
Cream cheese – 250 g
Condensed milk – 50 ml
Desiccated coconut – 50 g

Simple, creamy, and ready in minutes!

01/30/2026

These homemade brownies are incredibly rich, fudgy, and packed with deep chocolate flavor — exactly what you need for a cozy dessert moment! Using only brown sugar makes them extra chewy and gives a deep caramel note.
✨ Sweet Tip: I added some heart-shaped sprinkles to make them look extra cute! While these are perfect for any day, they also make a lovely treat for Valentine's Day or a sweet gift for someone special 💖.

Ingredients:

🍫 200 g dark chocolate
🧈 230 g unsalted butter
🛢️ 60 g vegetable oil
🌾 200 g all-purpose flour
🟤 110 g cocoa powder
🍯 360 g brown sugar
🥚 3 large eggs
✨ 2 g baking powder

🔥 Bake at 350°F (175°C) for about 25–30 minutes.

01/21/2026

Had to try the viral 2-ingredient Japanese cheesecake hack.

2 ingredients:

1. Greek yogurt
2. Oreo cookies

Left in the fridge overnight!

01/13/2026

3-Ingredient Cheesecake - No Added Sugar

Just 3 ingredients: cream cheese, eggs and pears.
No added sugar, only natural sweetness.

01/10/2026

Creamy pistachio tiramisu made with real pistachio paste and mascarpone.
An elegant no-bake Italian dessert that’s rich but perfectly balanced.

Ingredients

30 Savoiardi (ladyfinger cookies)
500 g mascarpone, room temperature
400 g cold heavy cream (33–35% fat)
100 g powdered sugar
5 egg yolks
250 ml espresso, cooled
1 tsp sugar (for the coffee)
2 tbsp pistachio paste (for the cream)
A few drops green food coloring (optional, for color)
Cocoa powder (optional, if skipping pistachio topping)

For finishing:

Melted pistachio paste
Finely chopped pistachios

Instructions

1. Prepare the coffee
Brew the espresso, stir in 1 teaspoon of sugar, and let it cool completely.
2. Cook the yolk cream (zabaglione method)
In a heatproof bowl, whisk the egg yolks with powdered sugar.
Place the bowl over a water bath and cook, whisking constantly, until the mixture becomes pale, thick, and slightly glossy - about 5 minutes.
3. Flavor the cream
Remove from heat and continue whisking until slightly cooled.
Beat the mixture on high speed until very light and fluffy.
Add 2 tablespoons of pistachio paste and a few drops of green food coloring (optional). Mix until fully incorporated.
4. Prepare mascarpone & cream
In a separate bowl, gently smooth the mascarpone until creamy.
In another bowl, whip the cold heavy cream to stiff peaks.
5. Combine the creams
Gradually fold the mascarpone into the pistachio yolk mixture.
Then gently fold in the whipped cream in batches, using a spatula, until smooth and airy.
6. Assemble the tiramisu
Spread a thin layer of cream on the bottom of the dish.
Quickly dip each ladyfinger into the cooled espresso and arrange in a single layer.
Cover with cream and repeat the layers, finishing with cream on top.
7. Final pistachio touch
Drizzle the assembled tiramisu with melted pistachio paste.
Decorate the edges with finely chopped pistachios.
8. Chill
Refrigerate for at least 6 hours, preferably overnight, for the best texture and flavor.

01/07/2026

Perfect Red Velvet Cake ❤️ Moist & Velvety

For the cake layers (2 × 20 cm / 8-inch pans):

All-purpose flour — 300 g
Granulated sugar — 300 g
Unsweetened cocoa powder — 10 g
Baking soda — 1 tsp (5 g)
Salt — ½ tsp
Eggs (large) — 2
Neutral vegetable oil — 240 ml
Buttermilk — 240 ml
White vinegar — 1 tsp
Vanilla extract — 2 tsp
Red gel food coloring — 1–1½ tsp (or to desired color)

For the cream cheese frosting

Cream cheese (full-fat, cold) — 400 g
Unsalted butter (soft, room temperature) — 120 g
Powdered sugar — 120–150 g (to taste)
Vanilla extract — 1 tsp
Pinch of salt

Instructions

Cake
1. Preheat oven to 175°C / 350°F.
Line and grease two 20 cm (8-inch) round cake pans.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, whisk sugar, eggs, oil, buttermilk, vanilla, vinegar, and red food coloring until smooth.
4. Add dry ingredients to the wet mixture and mix just until combined.
Do not overmix.
5. Divide batter evenly between pans.
6. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in pans for 10 minutes, then remove and cool completely on a rack.

Cream Cheese Frosting
1. Beat butter until smooth and creamy (about 2 minutes).
2. Add cream cheese and beat briefly until just combined.
3. Add powdered sugar, vanilla, and salt.
Beat on low speed until smooth.
Do not overbeat.

Assembly
1. Level cake layers if needed.
2. Spread frosting evenly between layers and over the top and sides.
3. Chill the cake for 30–40 minutes before slicing for clean cuts.

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